Apple Carrot Muffins

This looks like a recipe, but it’s really a lesson in substitutions.  Apples are $1.50 a lb, carrots are $.33 a lb.  Sub part of the carrots for the apples in this recipe and the kids get more vitamins and I get more money for groceries.  Win-win.  Made with fresh ground whole wheat flour, these muffins are rich in wheat germ oil, B vitamins, fiber, and vitamin A.

Muffins make great grab and go breakfasts (for kids), snacks, and additions to brown bag lunches.

Apple Carrot Muffins

Ingredients

  • 2 cups fresh ground whole wheat flour (I use Montana Gold White Wheat)
  • 1/4 cup brown sugar (or stevia)
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 medium apple, chopped (I left the peelings on, but you can peel if you prefer.)
  • 1 large carrot, grated
  • 1 egg
  • 1 cup milk
  • 3 Tbs oil (coconut or melted butter)

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl combine flour, sugar, baking soda, cinnamon and salt. In a smaller bowl beat together egg, milk and melted oil. Pour the wet ingredients into the dry ingredients and barely mix. Fold in apples and carrot.
  3. Fill greased muffin tins 3/4 full.
  4. Bake for 15 minutes or until golden brown. Makes 12 muffins. Recipe doubles well.
  5. To make it a little fancier, sprinkle the tops with coarse sugar just before baking.
http://www.groceryshrink.com/apple-carrot-muffins/

For best results, eat or freeze within 3 days.

 

 

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